Inspired by this post from Family Fresh Meals.com, this past Saturday was a day for chicken soup. Last week we had a roasted chicken for dinner so this week I had a frozen carcass. Always freeze the carcass so you can make stock later on. So many recipes call for stock that you can’t have enough of the stuff in the freezer.
This weekend was a particularly busy one. My oldest was in the school play, Beauty and the Beast. That means that the family attendance was mandatory at each of the three performances. I had enough time to throw a ton of veggies in the crock pot, make the stock and dump it on top. I use enough to cover the veggies, so the exact amount will vary depending on the amount of vegetables you use. Left it on low for five hours, went to the matinee and came home to a great chicken soup.
I took Corey’s advice about the No Yolk noodles, but I mixed up the veggies a bit because I love the variety. I kept the onion, carrot, celery and parsley but added turnip, parsnip, cauliflower and asparagus.
The soup came out awesome.